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saag paneer

The other dish my Beloved likes so well at our favorite Indian restaurant is saag paneer.  When I did some research, I found out saag means greens.  Any greens.  Not just spinach.  We used a mixture of greens from the garden.

It turned out well.  I keep running out of spices so next time will a bit different.  More flavor but this is still good.  My Beloved really likes this when he has eggs in the morning.  He scrambles the eggs and saag paneer together.  I am more the side by side person.  It is a definite make again.

saag paneer

a large handful of greens.  We used broccoli, amaranth, radish, and chard, finely chopped.  The recipe called for six cups but I am sure we did not have that much

2 tablespoons olive oil

4 cloves garlic, minced

1 morita chili, minced

1/4 to 1/3 cup cream

1/2  to 1 teaspoon salt

1/4 teaspoon cinnamon

1/2 teaspoon paprika

1/4 teaspoon ancho

7 ounces of paneer, cut into chunks

Put a skillet on the stove over medium heat.  Pour in the olive oil.  Heat.  Add the garlic and let start to brown.  Add the greens and let start to cook down.  The recipe said about 15 minutes and that is about what it takes.  Add the cream.  I started with a little and added a bit more.  Add the cheese.  Mix well.  Cover the skillet and let cook for about 15 minutes.  The greens will be less soupy and the cheese will be hot.

My Beloved said one of the things he liked about this was that it was not too dairyey (his word).

It is really yummy with dal and rice.

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